Step 7: Remove the chicken to paper towels to drain.
Step 8: Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
Step 9: Serve and enjoy!
Tip
In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides, making it necessary to turn the pieces over to fry both sides. Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.
ENJOY!
Transform your chuck into a roast so delectably tender that its swift 5-minute preparation will remain a well-guarded secret.
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